My Favorite Ice Box Cookies
Delightfully crisp and buttery, My Favorite Ice Box Cookies are a timeless treat perfect for any occasion. With a rich, melt-in-your-mouth texture, these cookies are made using simple pantry staples like unsalted butter, brown sugar, and a hint of vanilla extract for a classic, comforting flavor. The dough comes together effortlessly and can be refrigerated or frozen, making this recipe perfect for make-ahead baking. Slice the chilled dough into perfectly uniform rounds, and enjoy the golden, lightly crisped edges after just 12 minutes of baking. Ideal for serving during the holidays, at tea time, or as an afternoon snack, these versatile cookies are as convenient as they are delicious. Store them in an airtight container to keep them fresh and ready to enjoy all week long!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large egg yolks
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg yolks to the butter mixture, beating until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Divide the dough into two equal portions and shape each portion into a log approximately 2 inches in diameter.
Wrap each cookie dough log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. The dough can also be refrigerated for up to 3 days or frozen for up to 1 month.
When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Unwrap the chilled dough and slice it into 1/4 inch thick rounds using a sharp knife.
Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are just turning golden brown.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 431.2 g | 157% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 200.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
